Recipes

Takes advantage of classic fall flavors such as apple, sage, and sweet potato with this comforting, cozy dish. What's great is that it can be made ahead and reheated, plus it freezes exceptionally well.

Prep Time: 15 minutesCook Time: 50 minutesYield: 6 Servings

Ingredients

1 TB canola oil

6 medium boneless skinless chicken thighs

1 ½ tsp kosher salt, divided

¼ tsp ground black pepper

6 large thickly sliced shallots (~ 1 ½ cups)

1 large minced garlic clove

2 cups low salt, low fat, chicken broth

½ cup apple cider

1 TB apple cider vinegar

2 tsp minced fresh sage, divided

4 sprigs fresh thyme

3 ½ cups peeled, ¾” cubed, sweet potato (~1 ½ lbs)

Instructions

Season chicken thighs with 1 tsp salt and ¼ tsp pepper on both sides. Heat canola oil over high heat in a large non-stick skillet. Brown chicken thighs (for approximately 2 minutes per side) in batches, setting aside on a plate to rest. Lower heat to medium and add shallots to pan with ½ tsp salt. Sauté, stirring often, until softened and beginning to brown (approximately 5-8 minutes). Add garlic to pan and cook, stirring frequently, for 1 minute.

If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Set aside to keep warm, increase the heat to high, and reduce the remaining pan sauce to your desired thickness.